Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B- 12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

Related MCQs

• Statement 1: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.
• Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.
• Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped. Statement 2: Post harvest loss is non-existent.
• Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.
• Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.
• Statement 1: In the process of making certain oils, nickel is added as a catalyst. Statement 2: Nickel is injurious for consumption.
• Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
• Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?
• Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?
• Enzyme activity is more in super cooled water than in crystallized water at the same temperature.